Rinse and drain both cans of beans. Also drain the can of shoepeg corn (drain everything really well so you don't have liquid at the bottom after you cook it).

Make sure to squeeze liquid out of tomatoes before chopping so the dip doesn't turn runny. Put everything (except for the avocado) in a bowl and mix together.

Spray a shallow baking dish (I used a glass pie plate) with nonstick spray before spooning in the bean mixture.

Sprinkle a little cheese on top and pop into the oven. Bake for 20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.